Thai Corn Black Bean Salad Recipe
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Thai Corn Black Bean Salad
2 cup corn kernels, cooked
2 cup black beans, cooked
1/2 cup celery, sliced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1/4 cup cilantro, chopped
2 each jalapeno chiles, seeded & - minced
2 each garlic cloves, minced
1 tsp ginger, minced
3 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp lime juice
1 salt, to taste
In a large bowl, combine corn, beans, celery, onion, pepper, cilantro,
chiles, garlic & ginger. Set aside.
In another bowl, whisk together oil, vinegar & lime juice. Pour over
the ingredients in the large bowl & mix well. Season with salt &
chill until ready to serve.
MARK'S NOTE: I am not sure what makes this "Thai", however the taste
is not bad. I especially like using black beans in contrast with
other bright colours. I used galangal in place of ginger in this
recipe plus a pinch of lemongrass. I replaced the red onion with a
couple of large green onions, chopped.
Next time, I'll use red chiles rather than jalapeno chiles.
Jalapenoes, especially when seeded, do not have much taste. A couple
of red chiles, finely minced should go a long way towards perking up
an otherwise promising dish. Oh yes, do increase the lime juice. I
used as much juice as I could squeeze out of half a large lime & it
could have still used more, so 1 tb is not nearly enough. Try
garnishing with kaffir lime leaves as well.
"Vegetarian Gourmet" Summer, 1995 |
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